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Pulse your almond flour, powdered sugar and pumpkin pie spice in the food processor a few times or sift manually.
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Fit your mixer with the whisk attachment.
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Turn your mixer on low and gradually add the sugar and extract.
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Once all the sugar has been added, beat on high until hard peaks form.
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Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed.
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Fit your pastry bag with a round tip (Ateco #807 or #809).
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Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes.
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Preheat oven to 300 degrees or 280 degrees for a conventional oven.
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Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process. Allow to thoroughly cool before filling.